Winter Citrus Butter Salmon.
Raise your hand if you’re desperate for some bright color in your life right now.
In a form other than kale salad or sad grocery store flowers.
Me me me!
I will just never get over the striking beauty of blood oranges and winter citrus. It’s like the universe KNEW that I needed an almost-hot pink orange come January to make it through the heaviness of winter. Yep. Surely that is it. 100%.
There was a time, years ago, in what seems like a very far away land in my brain now when I was over the moon with fruit salsas. Especially when it came to seafood. Nothing has changed – err, I mean EVERYTHING has changed in life – but nothing has changed about my love for said quick salsas and certainly nothing has changed with my constant topping on things like salmon and flaky whitefish.
UGH. It’s cold! It’s dull and dreary right now. If it’s not raining it’s snowing and I’m having a hard time seeing the finish line at the moment and sort of wish it would magically just end up being April like, well, tomorrow. But I also don’t want to wish time away. Ever!
So I’m enveloping myself in this citrusy, buttery winter salmon. Oh my word it’s freaking fantastic.
The flavor on this filet is just absolutely IN. CREDIBLE.
Two words. It’s necessary. In. and Credible.
We mix together some brown sugar, salt and lemon zest, then mix that with olive oil to create a lovely sweet and salty citrus rub that goes right on the salmon before broiling. Oh! But we place blood orange slices on the top which also deliver some sweetness and flavor.
Once it’s broiled, we drizzle melty herb butter on top but only because I have no idea when to quit.
And it’s finished with lots of winter citrus salsa. Think more blood orange, cara caras, diced shallot, jalapeño peppers. YEP.
Things are about to get reeeeealll blood orangey (ew, that’s quite annoying and sounds horrific) on the site this month.
So. I don’t know. It will be like all of my other obsessions that grow and die in 60 days. Except this one doesn’t have a choice to leave since it will be out of season! Get it while it’s hot, for sure. Can I have a blood orange tree when it’s snowing in January?
Serving ideas: ummm… aside from just standing over the baking sheet, eating this with a fork like a maniac? Let me think.
My favorite way to eat salmon like this is over a huge salad with TONS of feta cheese and maybe even something crunchy, like some sliced almonds. Or, uh, tortilla chips. You choose. I also really like it with brown rice, that old-school but wonderful harvest grain blend from Trader Joe’s (whyyyy is it so good?!) or even a few roasted potato wedges.
However, if you want to go the old standing-with-a-fork-over-the-baking-sheet route, it’s also so delicious flaked on some super crunchy crackers, or flatbread, cheese welcome always. Best ever!
Winter Citrus Butter Salmon
Ingredients
- 1 (2-pound) salmon filet
- 1 garlic clove minced
- 1 1/2 tablespoons brown sugar
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
- 1 blood orange thinly sliced
herb butter
- 3 tablespoons unsalted butter melted
- 1 tablespoon chopped fresh herbs basil, oregano, sage, thyme, etc
- pinch of salt
winter citrus salsa
- 1 blood orange segmented and chopped
- 1 cara cara orange segmented and chopped
- 1 small shallot diced
- 1/2 jalapeno pepper seeded and diced
- 2 tablespoons fresh chopped cilantro
- juice of 1 lime
- pinch of salt and pepper
Instructions
- Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
- Place the salmon on a baking sheet. In a bowl, stir together the brown sugar, salt, pepper, garlic and lemon zest. Add the olive oil to make a wet rub. Rub the mixture all over the salmon. Place the blood orange slices on top.
- Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork. Drizzle with the herb butter and serve with the winter citrus salsa. I also like to eat this on a salad with feta or with a brown rice + quinoa blend!
herb butter
- Stir together the melted butter, fresh herbs and salt.
winter citrus salsa
- Mix all ingredients together in a bowl until combined. This will last for about a day in a sealed container in the fridge.
Did you make this recipe?
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I appreciate you so much!
Can we even eat something this pretty?
58 Comments on “Winter Citrus Butter Salmon.”
This looks beautiful- and delicious! I’m on Day 3 of a Whole30, and am wondering what your thoughts were on trying the recipe sans brown sugar? Would the flavors/ textures still hold up, or should I just wait the 27 damn days to try this? Thanks!
Oh my gosh genius. Obsessed with citrus right now I love that salsa, can’t wait to make it xo
Salmon is my thing! Thank you so much for this x
Jessica — NinetyCo
This recipe looks incredible! Love your serving suggestions with a salad or brown rice and quinoa, yum!
Gosh, my salmon never looks this pretty. This is stunning and I can only imagine the flavor!
Yum yum! I can’t wait to try this
This looks SO amazing. I’m a sucker for the fruit salsa/seafood combo, too. And blood orange OBSESSED as well. This is so up my alley!
Looks delicious and healthy, it is definitely on my to do list for this weekend , i’m sure my family will love this, thanks for sharing!
I had my first blood orange last week and can SO see why you’re obsessed – now I am, too! This looks fantastic, Jessica!
This is gorgeous! I love that you’re a grapefruit freak like me :)
This looks beautiful, and delicious! I need to make this soon!
Paige
http://thehappyflammily.com
GORGEOUS ? ? ?!!!
This is gorgeous! I’m blood orange-obsessed, too! I just bought a ton and can’t wait to make this!
Looks delicious. I would definitely try it infarct can’t stop myself to try this mouth watering recipe.
Recipe look amazing.I will try this recipe tonight. Thanks for sharing this amazing recipe.
Yum! This looks so pretty & delicious & good for you!
Kari
http://www.sweetteasweetie.com
This is by far the most beautiful salmon dish I’ve ever seen! I’m sure it tastes just as good as it looks !
I can’t wait to make this!!! You are a brilliant cook and photographer! Bravo
YOUR NAILS>>>
so gorgeous. color, please!
Love this recipe – it’s on next week’s menu!
This was delicious! We served it with mahogany rice and purple kale, and a salad. Surprisingly, not too much purple! The color contrast was fantastic. Wish I had taken a photo!
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I made this last night for dinner and it was delicious!
I have a 10 month old and the dinner time rush is always nuts so I actually just made the salmon with the rub and the herb butter and omitted the blood orange salsa. It was very, very tasty! I served over an arugula salad with roasted butternut squash, pine nuts, and parmesan cheese. Great easy week night meal and can’t wait to try it again with the salsa when I can get my act together.
This might have been my favourite salmon recipe ever! It came together in less than half an hour (served with brown rice and steamed asparagus) and got rave reviews from my extremely picky husband. I also browned the butter, which was a little extra step but so, so worth it. Plan to eat the leftover salsa with some diced avocado and shrimp for lunch tomorrow.
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Do you cook the salmon on parchment paper? I noticed you have it under it and wondered?????
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Um why are grocery store flowers “sad?” Rude.
no, i didn’t mean that all flowers bought from the grocery store are sad. the flowers at my grocery store in january (and everywhere else) are abysmal. it’s winter in PA. i buy flowers at the grocery store every week.
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I look forward to winter citrus season just so I can make this salmon over and over again! I’ve made this probably 10 times in the last 2 years. Thanks for such a great recipe!
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My four year old said, “Mommy, I like your fish!” Enough said!
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